★Ingredients
For the frosting:
1 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1 cup sweetened shredded coconut
1/2 cup unsweetened shredded coconut (for topping)
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
★Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until well combined.
- Stir in the shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the frosting
- In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
- Fold in the shredded coconut.
To assemble
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of frosting over the top of the cake layer.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Sprinkle the remaining shredded coconut over the top of the cake.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
- Slice and serve, and enjoy your delicious coconut cake!